Demonstrated at the 2011 Melbourne Food and Wine Festival.
Remove skin and tendons from fillet.
Carve grooves on the fillet about 2mm wide, in criss-cross pattern.
Turn over the fillet and repeat the process on other side.
Pound with a pestle to tenderise and flatten.
Slice into smaller pieces, each piece about 3cm square.
Place chicken pieces in large bowl.
Add the 1 tbsp water and leave for 20 minutes.
Add egg white and light soya sauce and mix thoroughly.
Add the beaten egg.
Coat the fillets evenly with the cornstarch.
Heat 1 tbsp of the cooking oil in a heavy saucepan, medium high heat.
Lay chicken fillets in the pan, lower heat and fry on one side until golden, about 5 minutes.
Add the remaining 1 tbsp oil, flip over and fry the other side until thoroughly cooked and golden.
Using the same oil in the pan, fry shallots slowly until translucent.
Add chicken stock and lemon juice and bring to boil. Add salt, pepper and organic honey.
Add cornstarch sauce base and stir until thickened.
Return golden chicken fillets to pan for a minute. Switch off heat, add lemon zest and sesame oil. Serve hot.
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